Materials
6 tablespoons of glutinous rice flour, 2 tablespoons of flour (or rice flour), one Cantonese moon cake.
How to do
1. Take one mooncake and cut it into 8 pieces, roll them into rounds separately as filling.
2. Put glutinous rice flour and flour into a large soup pot, pour boiling water while stirring, then knead into a smooth dough and cover with a damp cloth.
3. Take equal portions of small dough, wrap them in the mooncake filling, roll them out, then flatten them in a mold brushed with oil, shape them, and then invert them into a steamer rack brushed with oil.
4. Steam for 15 minutes on medium heat.
5. Every time I see a pile of mooncakes at Mid-Autumn Festival, I worry that they are too sweet to eat. Now put the mooncakes in the freezer and take them out when you have time to make a cake, saving time for the filling.
Two, mochi mooncakes
Materials
1 cup of glutinous rice flour (about 200 grams), red bean paste, 200 ml of water, 2 tablespoons of granulated sugar, 1 cup of cornstarch (starch)
Practice
1. Stir the glutinous rice flour, sugar, and water well. Let the powders blend completely. (If you add a little bit of vanilla powder or vanilla extract, it tastes even better!)
2. Put it in the microwave oven and beat it for 2 minutes and take it out, cover it with a layer of plastic wrap and microwave it again for 2 minutes, then the sticky and Q mochi will be ready. Add some strawberry juice and it becomes pink, add cocoa powder and it becomes chocolate color, add green tea powder and it becomes green. Feel free to add more or nothing at all
3. Divide the mochi crust into small pieces, roll them out, and then pack red bean paste or lotus seed paste or other fillings into the mochi, spreading them with cornstarch. Roll a layer of shredded coconut or sesame seeds on it as well. Powder and water mix well with the microwave oven for 2 minutes, covered with plastic wrap and beat for another two minutes, sticky rice cake into
4. The filling into the skin, kneaded round
Three, red bean sticky rice mouse
Materials
glutinous rice flour (can already do 12 mice) 250 grams of sugar 75 grams of red bean paste, coconut, 150 grams of water
Practice
1. First boil some bean paste filling, remember to add sugar Oh, of course, there are ready to buy the best.
2. Take 75 grams of glutinous rice flour, with the right amount of water to open into a powder dough. Add a little bit of water, not enough to add a little more, do not add too much at once, to stay back Oh ~
3. 75 grams of powder rolled into a dough, divided into a small group of a small group.
4. Use 150 grams of water, boil it, and when the water boils, put the dough in and cook it.
5. Put small pieces of dough into the hot water to cook, add sugar when cooked. 17 grams of dough add 75 grams of sugar. Remember that sugar should be put down later, and not cooked with the uncooked vermicelli.
6. Pour all the cooked dough into the rest of the glutinous rice flour and knead it while it is still hot. When the dough is formed, if there is still some powder that cannot be formed into a ball, pour the sugar water in the pot into the dish one by one less and continue to knead. If there is not enough water, heat up the water. If there is too much water, add more glutinous rice flour.
7. Knead and knead the dough until it is finally soft enough to handle.
8. Roll the dough into long strips and then into individual round balls.
9. Press the rounds into slices, not too thin, and put in the filling.
10. The bottom of the plate and the plate edge smeared with some oil, and then put the dough into it, remember to put the density to be as sparse as possible, otherwise the steam will stick to each other! (I have this density are too dense, so after steaming out a lot of sticking!)
11. Put all the dough into the pot and steam for 10 minutes.
12. After steaming, take it out of the pot and immediately sprinkle the coconut paste on top to stick solidly, then use black sesame seeds to stick on the eyes, fried vermicelli to make the tail, and melon seeds to make the ears (I used almonds here). Be sure to move fast, because if the glutinous rice is a little cold the surface will not be sticky , so be quick.
Four, rose mochi
Materials
rose eggplant, cornstarch, breadcrumbs, glutinous rice flour, bean paste
Practice
1, soak the rose eggplant in water until the water is red.
2. 80g glutinous rice flour mixed with 20g cornstarch, add rose water (if you want darker color, soak the aubergines for a while until the color becomes darker), stir and knead until not sticky.
3, the glutinous rice dough evenly cut a few small sections, into the steamer for about 5 minutes (transparent can be)
4, out of the slightly cooled, with disposable gloves (smeared with a little bit of oil), the bean paste into the steamed rose dough, pinch together, stick a little breadcrumbs (can not stick), into the pan can be a little fried.
Five, glutinous rice Zi
Materials
Main ingredients: glutinous rice flour 150g, cornstarch 20g,
Seasoning: sugar 20g, 200ml water, a tablespoon of oil, stuffing: bean paste
Practice
1. All the ingredients are added together, stirred well, into a paste. The amount of cornstarch affects the softness of the glutinous rice ball, less is sticky, more is tough, you can add according to personal taste.
2. Place the mixture in a covered microwaveable container and microwave at maximum wattage for 4 minutes.
3. When it comes out looking like this, give the cooked dough a little stir (it's about the same as mixing it), wrap it in oven paper or plastic wrap, and let it cool. Note that both the oven paper and the plastic wrap should be pre-watered to prevent sticking.
4. When the dough is cool enough to handle, you can start wrapping. Dip your hands in water, again to prevent sticking.
5. When the dough is ready, wrap it in coconut, sesame seeds, soybean flour, etc. The sesame seeds should be sautéed beforehand. Sesame seeds should be fried beforehand.
An upgraded version of this is to use beet juice, spinach juice, or matcha juice instead of water when mixing the batter, so that you can make a variety of colors of gnocchi.
Six, glutinous rice dough
Materials
Glutinous rice flour, sugar, sesame seeds, peanuts
Practice
1. Buy ground glutinous rice flour in the supermarket, add water and stir well. Add water and stir well. Steam for about half an hour in a steamer.
2. After steaming, the dough is strong and sticky, a little cooler, not hot to the touch. Pull a small squeeze, press into a piece, wrapped in crushed peanuts and sugar can be.
3. Stick cooked sesame seeds on the outside, or cooked glutinous rice flour.
Seven, glutinous rice snacks
Materials
Sticky rice, milk, glutinous rice flour, sugar, chocolate, condensed milk
Practice
1. Sticky rice with the right amount of sugar added to the milk soaked for 24 hours, then steamed into a soft sticky rice.
2. Glutinous rice flour with chocolate condensed milk and dough, no water, completely with condensed milk and.
3. Spread a layer of plastic wrap on the chopping board and spread the sticky rice evenly and flat.
4. Roll the glutinous rice flour and dough into long strips and place them on top of the sticky rice.
5. Wrap the sticky rice inside and out like a rice ball, or like a cake roll.
6. Pinch the whole long strip of sticky rice roll tightly through the plastic wrap.
7. Steam them.
8. Cut into small pieces and arrange on a plate.